Best Cream Cheese And Crab Sushi Rolls Recipes
CREAM CHEESE AND CRAB SUSHI ROLLS
Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.
Provided by Samantha
Categories Appetizers and Snacks Wraps and Rolls
Time 1h40m
Yield 2
Number Of Ingredients 9
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
- Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
- Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 79.9 g, Cholesterol 29 mg, Fat 8.2 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1474.8 mg, Sugar 2.4 g
CREAM CHEESE AND CRAB SUSHI ROLLS
Delicious, healthy and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.
Provided by PeachPie24
Categories Lunch/Snacks
Time 40m
Yield 2 Rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked.
- Add the rice vinegar and salt to the rice, mix well.
- Lay out your seaweed sheets.
- Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close.
- About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right).
- Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets.
- Wet a very sharp knife and cut the rolls into individual pieces of sushi.
Nutrition Facts : Calories 182.8, Fat 0.3, SaturatedFat 0.1, Sodium 586.2, Carbohydrate 40.6, Fiber 1.7, Sugar 1.3, Protein 3.6
CREAM CHEESE AND CRAB SUSHI ROLLS
My grand daughter and I are going to spend a day making different kinds of sushi. This variation is going to be included because it's a little different than our standard California rolls.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 55m
Number Of Ingredients 9
Steps:
- 1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- 2. Stir in rice vinegar and salt. Allow to cool completely.
- 3. Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
- 4. Using a sharp wet knife, slice each roll into 5 or 6 pieces.
- 5. Serve with minced ginger on the side.
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